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Ingredients
- 1 c. Graham cracker crumbs
- 1/4 c. Melted butter
- 2 Tbsp. Sugar
- 1/2 tsp Cinnamon
- 8 ounce Semisweet chocolate squares
- 2 Tbsp. Heavy cream
- 1 tsp Instant coffee pwdr dissolved in:
- 2 Tbsp. Warm water
- 1Â 1/2 lb Cream cheese
- 3/4 c. Sugar
- 3 x Large eggs
- 1 c. Lowfat sour cream
- 1/4 c. Coffee liqueur
- 2 tsp Vanilla
- Â Â Chocolate shavings
Directions
- Mix together all ingredients for the base. Press into a 9- inch (23 cm)
- springform pan. Refigerate till needed.
- Heat chocolate with cream in a double boiler, stirring till smooth. Set aside to cold. Prepare instant coffee and set aside.
- Cream the cheese, then add in the sugar gradually and cream thoroughly. Add in Large eggs one at a time, beating well after each addition. Add in chocolate mix and blend well. Add in lowfat sour cream and blend; then add in coffee, liqueur and vanilla, blending well.
- Pour mix in crumb-lined pan. Bake at 350 degrees F (180 degrees C) for 45 to 50 min. Turn off oven and leave for 15 min. Open oven door and leave 15 min longer. Place on rack to cold. Center will be a bit soft but will hard when cold. Chill 6 to 8 hrs. Serve garnished with chocolate shavings.
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